In 2006, my daughter bet I couldn't eat a different chocolate each day for a year. I enjoyed that year so much that, after 12 years, I'm still eating a different chocolate each day. And, after 4,500+ chocolates, there are still many more to try. Thank you to all who continue to be part of this global adventure.

As with yesterday's bar, this Cachet Cocoa Nibs 70% Dark Chocolate tablet (bar) was embedded with tiny caramelized nibs. The Cachet brand is part of Kim's Chocolates N.V. (Tienen, Belgium), one of the largest chocolate manufacturers (and the largest exporter to North America) in Belgium.

I like the taste of cocoa nibs in their natural, unadulterated state, as long as nibs aren't overly dry and there are no off-flavors.* There were no funky nibs that I could taste in this bar (a definite plus). (About 1/3 of chocolates that contain cocoa nibs that I try have at least one tiny, "off" nib that can disrupt the tasting experience.)

This generously-sized and reasonably priced bar was relatively thin, which some prefer. Thinner bars can be easier to eat and break into pieces; and they allow more immediate access to flavors in a bar.

*Nibs are bits of cocoa bean. One of the most exacting tasks a chocolatemaker making bean-to-bar chocolate has is screening out any moldy or funky beans that come into their facility before grinding them up into nibs. I'm not sure how large manufacturers sort beans; but for small batch makers, this can mean hours of hunching over trays and visually inspecting beans. If funky beans aren't caught earlier, inspecting the nibs later may require a magnifying glass—or special visual scanning technology—one reason why it's best to catch any inferior beans as early in the process as possible.

Early Inclinations Toward Chocolate

Banquet Aftermath

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About Me

Enjoying life indoors and outdoors in the San Francisco Bay Area.
What if you accepted a bet that you couldn't eat a different chocolate for a year...and got more than you bargained for. See www.chocolatebanquet.com to find out more.